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This Low-Carb Cranberry Coffee Cake has the perfect soft texture and a rich and fresh cranberry flavor. It’s packed with healthy fats and low in carbs, it’s gluten-free, keto and whole30 approved … and super delicious!

We’ve got a soft, moist and buttery cake with a layer of cranberries, on top of which we’ve added raw pecans for crunchiness and even more flavor. This cake is simply irresistible!

Here’s what describes this low-carb cranberry cake best. It’s:

Easy to Make
Breakfast ready

This low-carb cranberry cake is great to have around as a healthy dessert or snack, works great as a grab-and-go breakfast, or with coffee as an after-dinner dessert. And since you don’t have to keep this low-carb cake in the fridge at all times, it’s perfect as a travel snack for a busy day in the city or a walk in the park.

It’s the kind of low-carb coffee cake that works all year round, especially in cold winter months because it comes packed with those healthy fats that will give your body clean energy (free of sugar). Eating this low-carb cake will give you a boost of those “good-for-you” fats with an assortment of beneficial nutrients while keeping your gut healthy and happy.

If you decide to try the low-carb cake recipe, let me know how it turned out! Leave a comment and don’t forget to take a picture and tag it @refreshmyhealth on Social Media! I’d love to see what you come up with.

Sharing is caring! Enjoy this Low-Carb Cranberry Coffee Cake with someone you love while sharing a cup of freshly-made coffee.

Do you enjoy low-carb cakes like this one? Would you try this recipe? Let me know in the comments.

5 from 3 votes

Low-Carb Cranberry Coffee Cake

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 pieces
Print Recipe
This Low-Carb Cranberry Coffee Cake has the perfect soft texture and a rich fresh cranberry flavor. It’s packed with healthy fats while being low in carbs, gluten-free and super delicious!


  • Bowl
  • Baking Tray


  • 60 g almond flour
  • 3 medium eggs
  • 2-3 tsp coconut sugar
  • 1/2 tsp baking soda
  • 1 tsp lemon juice
  • 25 g butter (melted)
  • 1/2 tsp vanilla powder
  • 4-5 tbsp frozen cranberries (or blueberries)
  • a few pecans (halves, to decorate)


  • In a medium bowl, add together all the dry ingredients used for baking: almond flour,, baking soda, coconut sugar and vanilla powder. Mix for a few seconds to combine.
  • Add beaten eggs and, using a silicone spatula, stir slowly until a batter has formed.
  • Continue by adding melted butter (at room temperature) and incorporate into the batter.
  • Last step is to add half of the cranberries and the lemon juice. Use a spatula to fold the cranberries into the batter, making sure not to ruin their texture.
  • Transfer batter into a baking tray, decorate with the rest of the cranberries and the pecans.
  • Bake at 180-200 Celsius for 40-45 minutes or until the top is cooked through and a toothpick inserted in the center comes out clean.
  • Remove from the oven when baked and set aside for 10 minutes to cool down. Cut into desired portions and transfer on a plate.
  • You can serve it fresh or store it in the fridge for at least 3 days.


After 30 minutes of baking this cake, make time to check regularly and make sure that you don’t over bake it, in which case the cake will end-up a bit dry.
This recipe includes butter, as a way to make the cake soft while also adding more healthy fats. The butter also helps keeping the cake from sticking to the ceramic dish when baking. If you don’t want to use butter (or do have it) you can easily replace it with extra virgin coconut oil (same quantity) and you should be fine.
One thing that I always do with this kind of cake is to taste the batter before baking the cake. This is a great way to make sure that your cake will end-up sweet enough and awesome in every way.
You can use fresh or frozen cranberries, either way it’s fine.
Instead of cranberries you can use blueberries or raspberries. Just keep in mind that, when using other type of berries, the taste and possibly color of the cake will slightly change.
Course: Dessert, Lucn, Snack
Cuisine: Gluten-Free, Keto, Low-carb, Sugar-Free, Vegetarian
Keywords: almond flour, butter, coconut sugar, cranberries, eggs, lemon juice, pecans, vanilla
Author: Marcel Corbeanu
Marcel Corbeanu

Hi, I'm Marcel! I'm a health coach, I write about health and wellness and I love cooking healthy food with fresh and simple ingredients.


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